Slow Roasted Greek Shoulder Of Lamb Food

SLOW ROASTED GREEK LAMB

Steps:

• Pre-heat the oven to 200ºC/400ºF.
• Place the peeled potatoes, onions and lemon peel in a large, oven-proof pot/casserole and season with salt, pepper, oregano and olive oil. Add rosemary and garlic.
• Drizzle 1-2 tablespoons olive oil over the lamb and season generously with salt, pepper and oregano. Place the lamb over the potatoes then pour in the stock and wine.
• Cover with a lid and place in the oven. Allow to roast for 30 minutes then turn the heat down to 160ºC/320ºF for 3-4 hours until the lamb is tender.
• Remove the lid and turn the heat back up to 200ºC/400ºF and allow the lamb to roast until golden brown (approximately 1 hour). At this point you can remove the lamb and cover with foil to rest for at least 10 minutes, ideally up to 30 minutes. Pour the stock into a jug and place the potatoes back in the oven to roast until golden brown and crisp.
• Slice/shred the lamb once rested and serve with the potatoes and gravy.

SLOW ROASTED GREEK SHOULDER OF LAMB

Steps:

• preheat oven to 200c (390f) on bake, not fan
• keep aside a little of the preserved lemon for garnish
• in a small bowl add all ingredients except lamb and mix to a paste
• spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way
• place lamb on foil and rub marinade all over top and bottom
• wrap foil very tightly around lamb
• sit lamb on a trivet, or cake rack in a baking dish
• place in preheated oven on middle shelf for 10 minutes
• reduce oven temperature to 130c (260f) and cook for 5 hours
• carefully unwrap the foil and drain juices into a small saucepan
• cover lamb with foil
• reduce jus on medium heat until it reduces a little (about 10 minutes)
• pour jus into a serving jug
• sprinkle parsley, preserved lemon and currants over lamb
• serve and enjoy!

GREEK SLOW ROASTED LAMB SHOULDER

Steps:

• Preheat the oven to 200°C/180°C fan assisted/Gas mark 6.
• In a bowl add the marinade ingredients and mix through until fully combined.
• Place 3 large strips off foil on the work surface and massage the marinade all over the lamb until it is fully covered.
• Wrap the lamb tightly in the foil. Place on a rack within a roasting tin. Roast in the oven for 10 minutes.
• Now reduce the heat to 130°C/110°C fan assisted/Gas mark 1/2 and roast for a further 5 hours. Carefully unwrap the foil and add the juices to a pan, place over a medium heat for about 10 minutes until reduced. Meanwhile, cover the lamb in foil and set aside.
• To serve, pour the jus into a serving jug, sprinkle the lamb with parsley and preserved lemons. Serve with Greek Salad, roasted potatoes, pitta and/or seasonal vegetables. Enjoy!

SLOW-ROASTED SHOULDER OF LAMB

Steps:

• Make the marinade. Blitz 1 halved shallot, 4 garlic cloves, 4 cherry tomatoes, 2 anchovies, ½ tsp toasted cumin seeds, ½ tsp toasted coriander seeds, ½ tsp pink peppercorns, 2 tbsp rosemary leaves, leaves from 1 thyme sprig, chopped leaves from a small bunch mint, 70ml white wine, 4 tbsp olive oil, 1 tbsp brown sugar and zest of juice of 1 lemon in a food processor.
• Pierce 2kg lamb shoulder all over with a sharp knife, put it in a large roasting tin and slather the marinade onto the meat, coating thoroughly.
• Cover with cling film and leave in the fridge for at least 3 hrs, preferably overnight.
• Take the lamb out of the fridge at least half an hour before you cook it to bring it to room temperature. Heat oven to 160C/140C fan/gas 3.
• Put 3 onions, each sliced into 3 thick disks, in the roasting tin, resting the lamb on top. Cover with tented foil and roast for 5 hrs, basting the meat occasionally.
• Remove from the oven, transfer the lamb to a board and allow to rest, covered, for at least 30 mins.
• Return the tin of onions and marinating juices to the oven to keep warm.
• Combine zest ½ lemon, 1 crushed garlic clove and 1 tbsp finely chopped mint in a bowl.
• Pull the lamb apart with forks and serve with the roasted onions and gremolata scattered over.
• Skim off any fat from the juices and serve alongside the lamb.You can use the leftover meat in Rosie's lamb shoulder flatbread recipe (see 'goes well with').

SLOW-COOKED GREEK LAMB

Steps:

• Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
• Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
• Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED

Steps:

• Preheat a fan-forced oven to 170C (or 190C conventional).
• Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
• Add olive oil and oregano to the paste and mix well.
• Rub marinade into meat and place lamb in a ceramic baking dish.
• Add vinegar and water to the dish, cover with foil and bake for 2 hours.
• Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
• Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.